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Muther Truckerz

5020 51 Street Berwyn AB T0H 0E0 · Food - General

Official record from Alberta →

Inspection summary

Muther Truckerz has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on October 1, 2026, recorded 3 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 15 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 5 separate inspections, most recently on May 15, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 2 separate inspections, most recently on August 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on September 22, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 8, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 19 times across 10 separate inspections, most recently on October 1, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Significant accumulation of cardboard and grease at the exterior of the building may attract pests. The garbage must be removed from the exterior of the building and the grease cleaned up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is grease dripping on the ground from the exterior exhaust vent coming from above the stove. This indicates that the vent is not appropriate for the location. Work with a ventilation professional to determine the appropriate equipment needed.This is a repeat violation.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is a significant accumulation cardboard at the back of the building. This is creating a pest attractant and fire hazard, and it must be removed promptly at all times.Most of the oil has been removed and the dumpster has been emptied. While the oil has been removed it is strongly recommended that an oil collection bin is obtained to prevent an accumulation in the future. Should an accumulation of oil be noted in the future then an oil collection bin will be required.
  2. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is grease dripping on the ground from the exterior exhaust vent coming from above the stove. This indicates that the vent is not appropriate for the location. Work with a ventilation professional to determine the appropriate equipment needed.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • There is a significant accumulation of oil and carboard at the back of the building. This is creating a fire hazard and it must be removed promptly at all times.The dumpster had maggots crawling over the garbage bags inside and there was a foul odor. There were several house fly traps noted at the back. The large number of flies is likely related to the state of the dumpster. Ensure the dumpster is emptied regularly to prevent breeding flies and attracting rodents.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    5 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Gas cylinders were not present in the storage room at the time of inspection. One gas cylinder at the bar was not adequately secured against tipping, however it did have a high collar and items in front that would make tipping difficult. Ensure that gas cylinders are secured against tipping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust ventilation system service due date was OCT 2025.Ensure commercial exhaust ventilation system / fire suppression system is serviced by a professional.This is a repeat violation. Proof an appointment must be provided to the inspector by June 12, 2026. Failure to provide proof will result in a referral to Fire Safety Codes for follow up.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sandwich cooler and double doored stainless steel cooler are in disrepair. The doors are missing hinges. This may result in temperature fluctuations in the coolers and is a safety hazard for employees. The coolers must be repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning and sanitation records are not maintained consistently. Ensure employees are completing the required cleaning tasks and recording what is being done.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required throughout the facility. Ensure all areas, including under and behind equipment is cleaned. Please minimize clutter and remove all the unused items and equipment from kitchen.
  5. Monitoring Inspection

    5 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records are not completed after March 2026.Ensure Pest Controls records are completed at least once a month.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel rolls are kept on the floor in the storage room (across bar).Ensure paper towels rolls are kept at a clean surface above at a cabinet.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Pressurized gas cylinders in the storage room (across bar) are not secured.All pressurized gas cylinders must be secured so they cannot tip over.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust ventilation system service due date was OCT 2025.Ensure commercial exhaust ventilation system / fire suppression system is serviced by a professional.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas needs cleaning:1. Table beside back exit door.2. Inside and outside of white standing freezer nearby back exit door.3. Area beside Pizza Oven.Ensure proper cleaning of above indicated area. Please minimize clutter and remove all the unused items and equipment from backside area.
  6. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beer cooler storing dairy, open juice containers and other foods had a temperature of 12 degrees Celsius. This is too high to safely store food requiring refrigeration. Either remove all items requiring refrigeration or lower the temperature of the unit to ensure food remains below 4.0 degrees C.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Pressurized gas cylinder near the rear kitchen entrance was not secured.All pressurized gas cylinders must be secured so they cannot tip over.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken tap at the three compartment sink. Using a wrench to turn the water on and off.Tap must be replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Duct tape is being used to repair the corner of the wall across the cooking line. This is not permitted because the duct tape adhesive interferes with cleaning and sanitation of the area.Duct tape must be removed.2. Lightbulbs in the pizza oven area do not have shatterproof covers.Lightbulbs must be covered or changed to shatterproof ones.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Kitty litter scoop was being used to scoop ice. The scoop is not food grade so cannot be used.Discarded during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation or records for weekly, monthly or periodic tasks have been started. Written procedures and records for the food facility must be started for all equipment and areas in the facility.
  7. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A dry rag was left on the cutting board. The cook indicated it was used to 'clean' the knife he used between different food products. Rags, if used, must be stored in a sanitizing solution. Knives should be washed, rinsed and sanitized between uses to reduce the risk of cross contamination.August 8, 2025 - Rag was on the cutting board. Food handlers were reminded that wiping cloths must be stored in a sanitizing solution.Sign above sinks directing staff to rinse out rags in the sink and hang to dry on the sink. This is not acceptable. Cloth must be laundered properly to reduce the risk of cross contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle in the kitchen was not labeled . All chemical bottles must be labeled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips are past the expiration date (March 1 2025) listed on the container. New test strips must be obtained.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control records are not available on site. Please forward the last 2 pest control reports and ensure copies are kept on site going forward.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff on site were measuring temperatures with an infared gun incorrectly, did not know how to check temperatures with a probe thermometer, did not start corrective action when refrigeration temperatures were measured above 4C for several days and were keeping wiping cloths on the counter for repeated use. This shows that this staff person has forgotten the basics of food safety and it is recommended that they undergo further training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Broken tap at the three compartment sink. Using a wrench to turn the water on and off.Tap must be replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wood at the side of the food storage rack in the kitchen is unfinished. All surfaces in a kitchen must be smooth and impermeable to moisture so that it can be effectively cleaned.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is in disrepair. The flooring must be repaired or replaced by July 18 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board in use at the time of inspection was stained and grooved. The cutting board must be refinished or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation records were last completed August 4 2025. Records must be kept up-to-date.Recycling was piled up in the back area of the kitchen. This prevents adequate cleaning and provides places for pests to hide. recycling must not be stored in the kitchen.
  8. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A dry rag was left on the cutting board. The cook indicated it was used to 'clean' the knife he used between different food products. Rags, if used, must be stored in a sanitizing solution. Knives should be washed, rinsed and sanitized between uses to reduce the risk of cross contamination.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control records are not available on site. Please forward the last 2 pest control reports and ensure copies are kept on site going forward.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff on site were measuring temperatures with an infared gun incorrectly, did not know how to check temperatures with a probe thermometer, did not start corrective action when refrigeration temperatures were measured above 4C for several days and were keeping wiping cloths on the counter for repeated use. This shows that this staff person has forgotten the basics of food safety and it is recommended that they undergo further training.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring is in disrepair. The flooring must be repaired or replaced by July 18 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board in use at the time of inspection was stained and grooved. The cutting board must be refinished or replaced.
  9. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control records are not available on site. Please forward the last 2 pest control reports and ensure copies are kept on site going forward.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The fire suppression system is overdue for servicing. Verification of an appointment must be forwarded to the inspector by the response date. Service should be within 2 weeks.This is outstanding. A referral to a provincial fire code inspector will be completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The vent system is overdue for cleaning. Please forward proof of an appointment within the next 2 weeks. The flooring is in disrepair. The flooring must be repaired or replaced by July 18 2025.
  10. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler was 5-7C at the top. Monitor for the next 2-3 hours, as this may because of a defrost cycle. If temperatures do not return to 4C then the contents must be moved to an alternate cooler. Opened BBQ and Ketchup are held at 10C. Manufacturers instruction is that the bottles are stored under refrigeration (4C) after opening. Move the opened bottles to a fridge or cooler for storage.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Recent pest control records are not available on site. Please forward the last 2 pest control reports and ensure copies are kept on site going forward.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The fire suppression system is overdue for servicing. Verification of an appointment must be forwarded to the inspector by the response date. Service should be within 2 weeks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The vent system is overdue for cleaning. Please forward proof of an appointment within the next 2 weeks. The flooring is in disrepair. The flooring must be repaired or replaced by July 18 2025.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning records are not consistently maintained. Ensure records are maintained daily. A 2 month history of cleaning records must be available for review during inspection.
  11. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One cutting board is badly grooved making it difficult to clean and sanitize adequately. refinish or replace the cutting board.
  12. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is some bare wood exposed in the kitchen that must be sealed (base for grill, behind shelves, and base of ice cream counter). Some trim and baseboard is missing in the smoke house. Corner edging required for raw drywall in the storage area.

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